Very healthy and delicious fish casserole. Almost any fish is perfect for this recipe, but trout or salmon are especially good.
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You will need
- - 1 kg of salmon;
- - 100 g butter;
- - 100 g celery (root);
- - 100 g of dry baguette;
- - 500 g of potatoes;
- - 3 pcs. onions;
- - 250 ml of yeast;
- - 100 g of curly parsley;
- - 100 g of green dill;
- - 2 g of ground black pepper;
- - 5 g of dry ground garlic;
- - salt to taste.
Instruction manual
1
Take a large pan, pour cold water into it and add a little salt, put on the stove. While the water is boiling, peel the potatoes and celery roots. Cut the potatoes into four parts. Cut celery root into slices a few centimeters wide. When the water boils, dip the potatoes and celery root into it and cook them together until tender. The potato should not boil, it should maintain its shape. Remove the finished potatoes and celery and cool.
2
Melt a little butter in a skillet. Wash, peel, dry and cut the onions into thin half rings. Sauté the onion in butter until golden brown. Rinse fresh parsley and dill in cold water, dry and chop finely. Mix chopped greens with fried onions.
3
Thaw fish fillets well. It is better not to defrost in the microwave, in it the fish heats up unevenly. Rinse the fish fillet, remove the films and bones, if necessary. Cut into small pieces. Pour evenly with leaven, salt and pepper. If desired, you can add a little cheese. Bake for one hour. Serve garnished with greens.
4
Take a baking dish, grease it with a little butter. Put half the onion with herbs on the bottom, then pieces of fish fillet, again a layer of onion with herbs. Top with a coarse grater grate celery and potatoes.